Title: Australian Sticky Date Pudding
Categories: Bakery, Sheet cake, Typed
Yield: 1 servings

1/2 c Butter, room temperature
-cut into eight pieces
Plus extra to butter pan
1 1/4 c Chopped pitted dates
1 ts Baking soda
1/4 c Granulated sugar
2 ea Eggs
1 1/4 c All purpose flour
1/2 ts Salt
1/2 ts Vanilla
1 3/4 ts Baking powder

MMMMM———————–CARAMEL SAUCE—————————-
1/2 c Butter
1/4 c Whipping cream
1/2 c Firm packed brown sugar PLUS
1 tb Firm packed brown sugar
1/2 ts Vanilla

This Australian recipe, a very moist cake, not what we’d call a
pudding, has taken Down Under by storm. you’ll find it on restaurant
and dinner party menus across that country. This version was printed
recently by the New York times.

TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round
baking pan withsides at least 2 inches high, such as a springform pan.

Place the dates in a saucepan and cover with water (about 1-1/2 cups).
Bring to a boil, reduce to simmer and cook for 3 minutes. Add the
baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs
one at a time. Gently mix in the flour, salt and vanilla. Stowly stir
in the baking powder and 1/4 cup of the liquid from cooking the
dates, until the cake mixture resembles thick pancake batter. Drain
off remainder of date cooking liquid and discard. Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

TO PREPARE CARAMEL SAUCE: Combine the butter, whipping cream, brown
sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3
minutes.

TO SERVE: Drizzle some of the sauce over the cake as it is cooling.
Serve the rest of the sauce separately.

Makes 10 servings

Per Serving:
Calories: 384 (4% protein, 47% carbohydrate, 50% fat)
Protein: 4 grams
Fat: 22 grams
Cholesterol: 100 mg
Carbohydrate: 46 grams
Sodium: 441 mg
Exchanges: 1 fruit, 1-1/2 starch, 4-1/2 fat

Source: Oregonian FoodDay 1995
Typos by Dorothy Flatman

MMMMM

Popularity: 6% [?]

RHUBARB CHUTNEY (PRODIGY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Rhubarb
2 ts Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more)
– seeds and veins removed
1 t Paprika
1 tb Black mustard seeds
1/4 c Currants
1 c Light brown sugar
1 1/2 c Light vinegar

WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick.
If the stalks are wide, cut them in halves or thirds
lengthwise, first. Finely chop the grated ginger with
the garlic and chile. Place all the ingredients in a
non-corrosive pan, bring to a boil, then lower the
heat and simmer until the rhubarb is broken down and
is the texture of a jam, about 30 minutes. Store
refrigerated in a glass jar.

Makes 1 Cup

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

1/2 c. butter
Grated peel of 1 lemon
1/2 c. fresh lemon juice
1 1/2 c. sugar
5 egg yolks
1 whole egg

Preparation :
TIPS: Because of its high acidic content, lemon curd will keep
well when refrigerated. Be sure to thoroughly cook the curd or it
will break down and thin out upon standing.

1. Place butter into a metal bowl and set over simmering water in a wide
saucepan or skillet. When melted, add the lemon peel, lemon juice
and sugar.

2. Using an electric beater or whisk, beat in the egg yolks and the
whole egg while the mixture continues to cook. Whisk until thick and
smooth, about 20 minutes. Mixture should be as thick as any cooked
pudding.

3. Cool. Turn into jars and cover. Refrigerate until ready to use.

Yield: 3 cups.

Good served as a filling for white cakes, meringue layers, or sweet
yeast rolls and Danish pastry, or mixed with whipped cream to fill tiny
dessert cream puffs.

Popularity: 4% [?]

Title: Teisen Sir Fon (Anglesey Cake) Welsh
Categories: Cakes
Servings: 6

10 oz Flour 4 oz Lard
3 oz Sugar 1 x Egg
1/2 t Bicarbonate 1 t Treacle
1 x Pinch mixed spice and ginger 4 oz Dried fruit
1 c Milk 1 x Pinch salt

Cream the sugar and fat. Mix in the egg and add the remainder of the
ingredients, having desolved the bicarbonate in the milk.

Bake in a greased tin for about 3/4 hour in a moderately hot oven.
Gas control, Gas MArk 5 (375F).

Alternate:

3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar;
2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit.

Rub the butter into the flour, add sugar, baking powder and well beaten
eggs and milk if necessary – it must be kept fairly stiff.

This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes.

Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5
(375F).

Croeso Cymreig.

—————————————————————————–

Popularity: 5% [?]

Pasta e Fagioli

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped
1 cl Garilc, chopped
2 ea Stalks celery, chopped
2 tb Olive oil
1 ea 16oz. can tomatoes, drained
And chopped
1 qt Warm water
1/2 lb Ditalini macaroni
1 ea 41.5 oz. can of white
Kidney beans
Salt pepper to taste

Saute onions, garlic and celery in olive oil until soft and
transparent. Add tomatoes, salt and water. Bring to a boil and cook
approximately 30 – 45 minutes. Add the beans with their liquids.
Cover and cook for another 5 minutes. In another pot cook the
Ditalini macaroni according to directions. Drain and cool pasta under
running water. Add pasta to each dish of soup as you serve it.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Vegetable Soup with Vermicelli

Recipe By : Pillsbury Winter Fun #83
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup frozen green beans — thawed
1 cup onions — chopped
1 cup celery — chopped
2 cloves garlic — minced
4 teaspoons olive oil
6 cups chicken broth — low fat
28 ounces canned tomatoes — undrained, cut-up
6 ounces tomato paste
2 cups parsnips — chopped or turnips
1 cup carrots — chopped
1/2 cup fresh parsley — chopped
2 teaspoons sugar
1 teaspoon basil leaves
1 teaspoon thyme — leaves
4 ounces vermicelli — broken into 1-2″ pcs
8 teaspoons grated Parmesan cheese — if desired

In a large saucepot or Dutch oven, saute onions, celery and garlic in oil
until crisp-tender. Stir in remaining ingredients except green beans,
vermicelli and cheese. bring to a boil; reduce heat. Cover; simmer 30
minutes. Stir in green beans and vermicelli; simmer an additional 8 to 10
minutes or until vegetables and vermicelli are tender. Serve with cheese.

8 (1-1/2 cup) servings

– - – - – - – - – - – - – - – - – -

NOTES : Each 1-1/2 cup serving is 4.5 WW Points

Calories: 229, Fat 5.6, Fibre 5.2

Popularity: 4% [?]